In My Kitchen - Two Ingredient Dough - 3 Ways + Video
Hi Guys, guess what? I feel a bit nervous because I am putting myself out there today. I have recorded my very first video series "In My Kitchen" with me front and centre cooking up Two Ingredient Dough three different ways in my very own kitchen. Watch me make a mess and cook up some great lunchbox fillers. Be easy on me as it was my first proper time in front of the camera. I am no presenter by any means but I had fun and I hope you learn something and get some inspiration to whip one of these variations up too. What I am sharing with you today is my Two Ingredient Dough - 3 Ways. It is the best recipe you can have in your school lunch box arsenal. Why? Well, this Two Ingredient Dough is so versatile that I have shown you three different ways to use it. From cheese and vegemite scrolls to cheese and bacon buns and finishing off with wraps. Yes, all of that with ONE dough. One dough that only requires two ingredients. Two Ingredient dough may not be a new things but I think utilisng it in different ways is a definiate game changer.
My kids love me making either the Vegemite Scrolls or the Cheese & Bacon Pizza Rolls for school and daycare lunches. I can guarantee it never comes back in the lunchbox in the afternoon. Which I realise now seems to be the never-ending battle of the school mum. Making sure the kids eat their food at school and not bring it all home. I swear my son only eats a quarter of his packed lunchbox in a day and devours the rest when he gets in the car after school and then won't eat dinner because he is so full. I have cajoled, threatened and sweet talked in exasperation that I want him to eat more during the day but it is yet to be taken noticed of.
Anyway that being said he at least eats and enjoys these delectable scrolls and rolls and let's not forget the Two Ingredient Dough wrap too. These are brilliant for making a lunchtime wrap, used as a tortilla or naan bread for a mexican or Indian night. Hubby especially loves these as a naan bread when I make up a curry. The kids don't mind them either as they are bread fiends and will eat them any time of the day. If you can't be bothered making them fresh everyweek for the family then don't. Make a large batch up of any of these versions and freeze them. They freeze really well in an airtight container. I have been making large batches of the scrolls and rolls as I mentioned before for the kids and take them out and pop them frozen into the lunchboxes so they defrost in time for lunch.
If you are not a fan of Vegemite for the scroll version then go for something you do like. You could do a sweet version with a slather of Nutella or maybe cut up some small pieces of apple and sprinkle it over the rectangle of dough before rolling it up. For the Cheese & Bacon Rolls, you could pimp them up a little more by adding some Italian herbs to the sauce, sprinkle on some pineapple pieces and salami and you have some pimped up pizza rolls. Go with what you have at home and make it to your kid's tastes. Also, I made this using greek yoghurt but if you have a dairy intolerance go with an unsweetened coconut milk yoghurt instead. The ratios may be slightly different but just go by the feel of the dough and add a little more flour or yoghurt to get it right. Also use vegan cheese instead of normal cheese. It may not be exactly the same but will still be tasty.
So if I have got your mouthwatering than watch the video below on how you go about making it and the correct ratios to turn our some seriously good Two Ingredient Dough offerings. Let me know what variations you make I would LOVE to know and how they are received in your family. Also if you had fun watching The Whimsical Wife YouTube videos I would love it if you would come on over and subscribe and leave me a comment. Then you can see all new videos when they come to my channel.
Two Ingredient Dough - 3 Ways
Prep Time: 15 min
Cook Time: 12-15 min
Ingredients (Makes approx 20 scrolls)
- 2 cups wholemeal self-raising flour
- 1.5 cups unsweetened greek yoghurt
Instructions
Preheat oven to 180 degrees C and line a large baking tray with baking paper.
In a large mixing bowl add the flour and yoghurt to the bowl and mix together until a soft dough forms. If the dough is too dry or sticky add a little more flour or yoghurt to the dough until it is right.
For Scrolls:Turn the dough out onto a floured bench and roll out with a rolling pin into a large rectangle. Make sure the dough is about 1cm thick. Spread your favourite filling on the dough leaving a 1-inch border around the edge. Roll up along the longest edge of the dough. Cut the dough log into 1/2 inch thick rounds and place onto the lined tray. Top with cheese if so desired and place into the oven for 12-15 minutes or until golden brown. Remove from the oven and cool completely.
For BunsTurn the dough out onto a floured bench and evenly divide the dough up into golf ball sized pieces of dough. Roll them into smooth round balls and place onto the lined tray. Press dough slightly and top with tomato sauce, diced ham and grated cheese. Place into the oven and bake for 12-15 minutes or until golden brown.
For WrapsTurn the dough out onto a floured bench and evenly divide the dough up into cricket ball sized pieces of dough. Roll the dough out into a circle making sure it's about a 1/2 cm thick. Heat a large cast iron pan on a high heat with a little olive oil drizzled in it. Once the pan has warmed add the dough and let it cook for 2 minutes until golden brown. Flip and cook for a further 2 minutes until golden brown on the other side. Remove and cover with a tea towel to cool. This keeps the wrap soft and pliable. Once cool fill with your favourite filling.
